Ingredients
1 fennel bulb, trimmed & fronds kept
¼ cup rice bran oil
400 g salmon fillet, dressed
½ tsp SIDS CRAZY LEMON
fine grated zest & juice of 1 lemon
2 tbsp capers, coarse chopped
1 tbsp chives, fine chopped
SIDS SALT & PEPPER
Directions
Place salmon in freezer. Remove the outer layer of the fennel then fine chop half the bulb. Put in a small pan with oil and fry gently over a low heat for 10 minutes, without colouring, until fennel is soft then set aside to cool.
Chop salmon into very fine pieces.(Placed in freezer to aid slicing.)
When ready to serve, put the fennel and liquid in a bowl and add salmon, SIDS CRAZY LEMON, lemon zest & juice, capera and chives. Toss to combine. Finely chop the remaining fennel and fronds then add to the salmon mix. Season to taste with SIDS SALT & PEPPER.
Serve on rounds of toasted french stick.
